You are here

Onion And Potato Omelette

Taste.of.Spain's picture
  Olive oil 1⁄4 Cup (4 tbs)
  Potato 1 Large, washed, sliced thinly
  Onions 1⁄2 Cup (8 tbs), chopped
  Eggs 6
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon

Heat 2 tablespoons oil in small shallow skillet.
Add potato; saute until tender.
Add onions; saute 2 minutes.
Remove vegetables from skillet; drain.
Beat eggs until frothy.
Add salt and pepper; mix well.
Heat 1 tablespoon oil in skillet.
Add half of egg mixture.
Using fork, poke holes in center of omelet to allow uncooked egg mixture to run under cooked omelet.
Cook 1 minute or until outside rim of omelet is formed.
Add half of potato and onion mixture.
Flip omelet; cook 1 minute or until omelet is set.
Repeat process with remaining egg and potato mixture.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

Rate It

Your rating: None
Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1170 Calories from Fat 749

% Daily Value*

Total Fat 84 g129.6%

Saturated Fat 16.9 g84.3%

Trans Fat 0 g

Cholesterol 1268.9 mg423%

Sodium 1422.1 mg59.3%

Total Carbohydrates 65 g21.7%

Dietary Fiber 8 g31.9%

Sugars 8.1 g

Protein 45 g89.4%

Vitamin A 29.4% Vitamin C 108%

Calcium 21.4% Iron 46.1%

*Based on a 2000 Calorie diet

Onion And Potato Omelette Recipe